My little person has started negotiating. Anytime he wants something, but thinks we’ll say no, he’ll say, “Mama, let’s make a deal.” For instance, “Mama, let’s make a deal. In the morning, let’s make pancakes.” He hasn’t quite got the concept down, because there’s never a second side to the deal. Like, “If you make pancakes, I’ll let you sleep all night because I’ll stay in my own bed.” or “I won’t fight you at bath time about washing my hair.” or “You won’t have to sing every sweet song ever written until I fall totally asleep.” There’s none of that. Just the first part of the deal…the part that works out for him.
Anyway, he woke up one morning asking to make a deal for pancakes. He won, but I also snuck in a bit of extra goodness by making our standard buttermilk pancake recipe and jazzing it up with persimmon puree. And they were DELICIOUS and tasted like the holidays. Forget pumpkin spice…persimmons are where the fall and winter flavor is.
- 1 Cup persimmon puree'
- 1½ cups all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 1½ cups buttermilk
- 2 eggs
- ½ teaspoon vanilla extract
- 2 tablespoons melted and cooled butter (optional), plus unmelted butter for greasing the pan
- Peel and puree' your persimmons with a blender or emulsion blender
- Mix the dry ingredients (salt, baking powder, baking soda, spices, flour, sugar) together.
- Stir in the puree', and the eggs.
- About a ¼ of a cup at a time, add in the buttermilk, stirring until it's totally mixed.
- Add the butter and stir until there are no lumps.
- The batter will be slightly orange and ideally, have as few lumps as possible. It will be slightly thicker than a regular pancake batter. It's recommended to use an emulsion blender once everything has been mixed in to totally incorporate the eggs and puree' with the other ingredients.
- Melt butter on a skillet or griddle.
- Pour in no more than ¼ Cup of batter on the skillet for each pancake. Cook on medium heat until golden brown. If you find that the centers are slightly moist, just cook the next batch on a lower temperature for longer.
- Serve a stack with maple syrup and powdered sugar.
This recipe did not work for me. If cooked on ‘normal’ pancake temperature, the pancakes were burnt on outside and not cooked internally. Even cooked for excessive time on low heat the pancakes deflated when flipped. The taste, which was interesting, could not offset all the problems with cooking them. Will look for different recipe for this fruit.
oh kathleen I’m so sorry! Sometimes things just don’t work like we want them to. Let me know what recipes your tried so I can try them, too!